Categories: Desserts
Ingredients
- For Crust:
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 3/4 cup unsalted butter, cut into cubes
- For Lemon Filling:
- 4 eggs
- 1 1/2 cups sugar
- 1 tbsp. flour
- 1 tbsp. lemon zest (from 2 large lemons)
- 1/2 cup fresh lemon juice
- For Cream Cheese Filling:
- 2 (8 oz.) packages cream cheese, softened
- 1 cup sugar
- 2 eggs, lightly beaten
- Fresh raspberries, for garnish
- Powdered sugar, for garnish
Directions
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Make Crust: Preheat oven to 350. Lightly butter a 9×13-inch baking dish or pan.
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Whisk together flour, 1/2 cup powdered sugar, and salt in a bowl. Cut in butter with knife or pastry blender until mixture resembles coarse crumbs. Press mixture into bottom of prepared baking dish.
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Bake until edges are lightly browned, 15-18 minutes.
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Make Lemon Filling: Whisk together eggs, sugar, flour, zest, and lemon juice in a bowl; pour over crust.
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Make Cream Cheese Filling: Beat cream cheese and sugar with an electric mixer on medium speed in a bowl until smooth. Beat in eggs on low speed until smooth and creamy. Spoon mounds of mixture over lemon layer, then spread evenly with a spatula. (It won’t completely cover lemon layer; layers will separate during baking.)
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Bake until filling is set and edges are puffed, 30-35 minutes. Let cool on a wire rack 1 hour. Cover and chill at least 2 hours before cutting into bars. Garnish with raspberries and powdered sugar.